Catfish Kabayaki

• 분량: 2 servings
• 활동 시간: 5 minutes
• 총 시간: 15 minutes

재료

2 basa fillets (catfish fillets)

⅛ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

1½ Tbsp all-purpose flour (plain flour)

1½ Tbsp neutral oil

2 green onions/scallions

2 servings cooked Japanese short-grain rice (typically 1⅔ cups, 250 g per donburi serving)

1 tsp toasted white sesame seeds

Japanese sansho pepper (optional)

3 Tbsp soy sauce

2 Tbsp mirin

2 Tbsp sake

1 Tbsp sugar

방향

Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot on the stove, Instant Pot, or donabe.

Cut 2 basa fillets (catfish fillets) in half. Season both sides of the catfish fillets with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.

Coat the fillets with 1½ Tbsp all-purpose flour (plain flour). Gently shake off the excess flour.

Heat 1½ Tbsp neutral oil (if you like a crispier texture, use 2 to 2½ Tbsp oil) in the frying pan over medium heat. Cook both sides of the fillet until golden brown, about 3–4 minutes each side.

Whisk 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar together in a small bowl. Pour the sauce over the fish in the pan. Using a spoon, scoop some sauce and pour it over the fish several times. Cook a few minutes until the sauce thickens.

Thinly slice 2 green onions/scallions and sprinkle over the fish. Turn off the heat. Divide 2 servings cooked Japanese short-grain rice into individual large donburi bowls or plates. Serve the fish over the rice. Drizzle the sauce over the fish. Sprinkle with 1 tsp toasted white sesame seeds and Japanese sansho pepper, if you‘d like.

영양 정보

• 칼로리: 515 kcal
• 지방 전체: 21 g
• 포화 지방: 11 g
• 트랜스 지방: 1 g
• 콜레스테롤: 94 mg
• 나트륨: 1247 mg
• 탄수화물 전체: 40 g
• 식이섬유: 1 g
• 총 당류: 8 g
• 단백질: 31 g